Honey Twist

Prepared a foundation dough with the help of my Breadmaker and made this.  It  did take a bit of effort to coil up the dough as it was fairly long and was not so adept at it as this was my first try.  Nonetheless, it turned out quite well and was lovely, especially eaten warm.

the crunchy topping of chopped almonds and honey...... mmm... especially when your teeth sinks into it, beautiful....

picture on the left, before proving, and picture on the right, after proving and topped with a mixture of honey and nibbed almonds, just before going into the oven

just out of the oven and the sweet smell of freshly baked bread, fills the air

a bit of a heart shape ?

Recipe for Honey Twist

Ingredients for Dough, using a Breadmaker

• 
  
  1 egg + water to make up 1 cup  -  250 ml
Butter/Margarine  -  3 Tbsp

Salt  -  1/2  Tsp

High Protein Flour  -  410 gm

Skim Milk powder -  2  Tbsp

Brown Sugar  -  3 Tbsp

Yeast  -  2 Tsp

For the Topping

Mix together the following :-

3 Tbsp Honey

2  oz Brown Sugar

2  oz melted Butter/Margarine OR 3 Tbsp Olive Oil (I used this)

1  oz Plain Flour

1.1/2 oz  nibbed Almonds

3  Tsp water

Method

At the end of the dough cycle, turn the dough onto a floured surface and knock it a bit for any air to escape.

Shape the dough into a long, narrow roll, 1 inch thick.  Coil the roll into a lightly greased 10 inch shallow tin, beginning @ the outside edge and twisting as you go.

Leave a little space between the coils.

Cover the tin with a damp cloth and allow to prove until double in bulk, around 35 to 40 minutes.

Spoon over the topping mixture and bake in a preheated oven @ 180 deg C, for about 25 to 30 minutes.

Serve warm.

Also view

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